Cookbook-Oil and Herb Recipes-Infused Herbal Oils Ingredients-Willow Ragan.pdf

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Introduction
/ Ingredients
Methods
/
Conclusion and References
Equipment for making infused oils
Large or small wide mouth jar with tight
fitting lids; sharp knife or cleaver; clean cutting
surface; oil; herb(s); labels.
Oils bases
The purpose for which the oil is made should
be taken into consideration when choosing the
oil that will used as a base. Avoid if at all possible oils
from the grocery store unless they are at the very least
cold pressed. Modern extraction methods either use
heat or chemical solvents which damage the oils. Most
if not all of the oils listed here can easily be food at a
well stocked natural food store.
Almond(sweet):body
care, massage, culinary
Apricot:
body care
Coconut:
body care as a thickener, can be used in
medicinal slaves .A saturated oil, it is solid at room
temperature, as such it makes a good thickener if you
want a creamier finished product.
Flax seed(linseed):
a good anti-inflammatory, useful for
ointments. It has a light nutty flavor and is one of the
most nutritious oils, rich in essential fatty acids.
Grape seed:
a light oil good for massage and body care
uses
Hazelnut:
a nutty flavor good for culinary uses
Olive(use
extra virgin):
this oil has wonderful keeping
properties, and is widely used for medicinal and
culinary preparations. The scent is too strong and it's
texture too heavy to use it for massage or body care
products.
Safflower:
culinary or body care
Sunflower:
culinary or body care
Sesame:
used for warming massage in the East Indian
Ayurvedic tradition. Culinary for Asian and East Indian
flavorings
Walnut:
culinary.
Herbs
Any part of the plant can be used; roots,
stem, bark, flower and fruit or seed. Herbs may
be used dried or fresh. Fresh herbs need to be wilted to
remove excess moisture (see trouble shooting herbal
infusions). To fresh wilt an herb; harvest then clean it of
any soil using a dry soft brush, do not wash the herbs,
lay them on pieces of craft paper in a shaded warm
place for several hours or overnight.
Introduction
/ Ingredients
Methods
/
Conclusion and References

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